Penne Norcina

Serves 4 to 6

Ingredients:

  • 1/2 lb Italian Meatballs
  • 1 small yellow onion, diced
  • 8 crimini mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • salt
  • pepper
  • 1 cup White Sauce
  • 1 cup green peas
  • Parmesan cheese, grated
  • 12 - 14 ounces of penne pasta

Remove sausage meat from casings (or use freshly ground sausage meat) and cook on medium heat in a pan. Break up the meat as it cooks until no longer pink. Once the meat begins to brown, add the olive oil, onions, and mushrooms and continue to cook until the onions and mushrooms are soft and just beginning to brown. Add garlic and cook for another minute or two. Add white wine and simmer uncovered until the wine has reduced by half.

In a pot, begin making the white sauce.

Add white sauce to the sausage and reduce heat to low. Add green peas and continue to cook slowly.

Begin cooking the penne pasta according to package directions in a pot.

Drain the pasta and add to the sauce. Stir to coat evenly and serve hot with a sprinkling of parmesan cheese.